BBC navigation

BBC

Sea trout recipes

Sea trout

Sea trout is a sea-going brown trout. It resembles salmon in appearance, with a silver, black-flecked skin and oil-rich flesh, but it’s smaller than salmon. Its flavour is subtle and delicate and its texture is fine.

Buyer's guide

Sea trout is available both whole, in fillets and in steaks, both fresh and frozen. It is still caught in the wild, but is more often farmed to meet demand. Sea trout is occasionally available to domestic consumers, but most sea trout is sold straight to restaurants.

Preparation

A whole sea trout will usually be gutted, but check that the bitter-tasting blood-line that runs close to the backbone has also been removed. Fillets require pin-boning and the skin can be removed if desired.

Sea trout is excellent poached, grilled and pan-fried. Like salmon, it can be served with citrus flavours, hollandaise sauce or a garnish of samphire.

Article by CJ Jackson

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

See more trout recipes

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.